Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile (Paperback)

by Nancy Silverton (Author), Teri Gelber (Author)

Editorial Reviews

From Publishers Weekly
Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. The baker and proprietor of La Brea Bakery, as well as co-owner of Campanile, collaborated with Teri Gelber on this collection. While Silverton offers new takes on such standards as the grilled cheese sandwich, she does satisfy those craving a less traditional and more innovative experience. Her open-faced sandwich combinations include Asparagus, Poached Egg, Prosciutto and Fontina Cheese; Bacon, Avocado and Watercress; and Piled-High Pork. Served closed face are the Monte Cristo; Fried Oyster Sandwich; and Ham, Creamed Spinach, and Stewed Leeks. Sandwich sweets (such as the Carrot Cake Club Sandwich or Blum's Sandwich Cake) and an assortment of tea sandwiches and finger foods round out the menu. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos.
Copyright 2002 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Booklist
Who doesn't subsist on the sandwich? Whether made at home or purchased at a fast-food outlet, it's the quintessential American lunchtime repast. Nancy Silverton's Sandwich Book gives dozens of sophisticated and unusual ideas for sandwiches that transcend the ordinary. Silverton, owner of Los Angeles' La Brea Bakery, recognizes how important good bread is as the foundation of a sandwich. First come open-faced sandwiches ranging from simple grilled garlic bread to a festal combination of rare tuna, braised leeks, hard-boiled egg, and olives topped with garlic mayonnaise. She re-creates the retro Monte Cristo sandwich, a deep-fried version of French toast layered with ham and turkey. Silverton avoids prepared ingredients, preferring even to roast her own pork. For dessert, she invents "club sandwiches," triple layers of cake, filling, and frosting. Silverton's juxtapositions of ingredients should inspire readers to create their own unique sandwich medleys. Bread recipes include buttery brioche and classic hot dog buns. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 256 pages
• Publisher: Knopf (September 6, 2005)
• Language: English
• ISBN-10: 0375711147
• ISBN-13: 978-0375711145
• Product Dimensions: 8.3 x 8.1 x 0.8 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #216,937 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

41 of 42 people found the following review helpful:

5.0 out of 5 stars One step further in redefining my palate, January 13, 2005

By	Pablo Hauszler "Lillian Fujii" (Santo Domingo, Dominican Republic) - See all my reviews (REAL NAME)

This review is from: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile (Hardcover)

I love cooking, in a real serious aficionado kind of way. A few months ago, I became obsessed with sandwiches and I bought this book . At first when I got it, I started reading it and became a little "are you out of your mind" but then decided to give it a chance. I made the Fried oyster sandwiches, the monte cristo, the remoulade sauce and bagna cauda (relatively easy recipes) and WOW, I was hooked. I guess my problem at first was that I supposed I was buying a Subway or Quizons do it at home book but was I wrong. These sandwiches are top of the notch gourmet food for a refined and balanced eating experience. Atention to detail is essential and most of the recipes require a lot of pre preparation beforehand for the final assembly (culprit to my initial drawback). The desserts are dazzling (I tried the Not Nutterbutter cookies and the Blums Crunch cake) and I hold this book now amongst my most treasured ones. If you love fine food, don't mind slaving a little for a worth while dazzling finale, buy this book, it will change your outlook on sandwiches forever.........

38 of 42 people found the following review helpful:

4.0 out of 5 stars Tasty Treats!, November 7, 2002

By	BeachReader (Delaware) - See all my reviews (TOP 500 REVIEWER)

This review is from: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile (Hardcover)

While many of the recipes in this book are just too elaborate for me to try, I still enjoyed reading them. And the photos were works of art in themselves. As the book description says, these are recipes for gourmet meals that just happen to be served on bread!

The author divides the sandwich recipes into open-faced, closed face, sort-of sandwiches, tea sandwiches, and several other categories.

I am especially interested in trying the Pan Bagna, the Peppered Beef with Sauteed Greens and Caper Onion Mayonnaise, and the sandwich made with asparagus, poached eggs, prosciutto and fontina cheese.

The Grilled Autostrada sandwich was yummy (four cured meats, peppers and provolone) as were several of the grilled sandwiches.

The book also contains interesting food background information and some useful tips for adapting the recipes.

30 of 35 people found the following review helpful:

5.0 out of 5 stars It really is the best ever!, October 8, 2002

By	V. Silverton "BrooklynReader" (Brooklyn, NY) - See all my reviews (REAL NAME)

This review is from: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile (Hardcover)

I have been going to Thursday Nights at Campanile for as long as Nancy has been behind the bar cooking up her delicious sandwiches. It is the same dedication that forces her to show up and grill after just stepping off a plane from Bangkok that makes this book so wonderful. The recipes are magnificently constructed with a clock-makers precision and a bakers intuition. Not only would I recommend this book to every cook, but I would buy it for every friend.